Description
A rich and creamy tofu dish simmered with sun dried tomatoes, garlic, and herbs in a silky tomato cream sauce that pairs perfectly with rice, pasta, or crusty bread.
Ingredients
Units
Scale
- 14 ounces firm tofu, pressed and cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1/3 cup sun dried tomatoes, chopped
- 1 tablespoon tomato paste
- 1 cup vegetable broth
- 3/4 cup coconut cream
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 2 tablespoons fresh basil, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add tofu cubes and cook for 6 to 8 minutes, turning occasionally until golden on several sides.
- Add diced onion and minced garlic and cook for about 2 minutes until fragrant.
- Stir in chopped sun dried tomatoes and tomato paste.
- Pour in vegetable broth and coconut cream. Add Italian seasoning, paprika, salt, and black pepper.
- Let the sauce simmer for 5 to 7 minutes.
- Stir in the cornstarch slurry and cook until the sauce thickens slightly.
- Add fresh spinach and stir until wilted.
- Finish with chopped basil and serve warm.
Notes
- Press tofu well before cooking for better texture.
- If the sauce becomes too thick, add a splash of vegetable broth.
- This dish pairs well with pasta, rice, or crusty bread.
- Leftovers store well in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 0mg